Butternut squash is one of my favorite ingredients year-round. I use it regularly to make a breakfast hash with some sausage and topped with a fried egg. I love working with this squash because you can go in so many different directions, flavor wise. …

When I find an item at a restaurant that I love, I order it just about every time i go. Especially when I am in a hurry, which is practically always. But for some reason, restaurants seem to love to discontinue my favorite menu item. …

This past Memorial Day, my family got together, as we do for every occasion, for a big ol pot luck supper. We had our traditional smoked pork butt with all the fixins. I don’t know what quite goes better with barbeque pork than….barbeque baked beans. True, legumes are not a favorite among the paleo peeps, but every once in a while you just have to indulge, ya know? These particular baked beans are still gluten-free, refined sugar-free, and Primal friendly. The best part is, they only take 30 minutes to make!

Baked Beansserves 16Ingredients:

2 16oz can black beans, drained and rinsed

1 16oz can pinto beans, drained and rinsed

1 16oz can navy beans, drained and rinsed

1/4 C paleo ketchup

1 TB instant coffee

1 TB coconut aminos

3 TB molasses

3 TB cocoa powder

1/4 tsp garlic powder

1/4 tsp ground ginger

1/2 tsp onion powder

1/2 tsp mustard

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp white pepper

4 strips bacon

Directions:

Preheat oven to 350

Pour beans into a baking dish and set aside

Add remaining ingredients to a small sauce pan over medium heat and stir until combined.

This sweet and spicy combination is delicious spooned over my Slow Cooker Pulled Pork. Brine the onions and peppers when you put your roast in the slow cooker, and they will be ready just in time for supper. The longer they sit, the better the flavor. You may want to make a double batch to enjoy some later!

Sweet and Spicy Pickled Onions and PeppersIngredients:

1 Vidalia onion, sliced thin

3 mini bell peppers, sliced (I used a variety of colors)

1 C rice vinegar

1/2 C apple cider vinegar

1/4 C honey

1/2 tsp crushed red pepper

Heat vinegar over medium-high in a small saucepan. Add honey and stir until dissolved. Toss together onions and peppers, and top with red pepper and vinegar mixture. Cover and chill for 6 hours.

These crispy litte fellas made the perfect topping for my BBQ loaded sweet potatoes. Well…..what was left of them, after my husband ate half the batch 😉 I see a great future in store for this recipe. Obviously, they make an awesome appetizer. I’m also thinking a green bean casserole is in order. Oh boy, this will be fun.

Crispy Onion StrawsIngredients:

2 onions, spiralized (if you don’t own a spiral slicer, just cut these into thin onion rings.)

1 C almond flour

1/2 C tapioca flour

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp paprika

dash black pepper

2 eggs, whisked

olive or coconut oil for frying

Directions

In a shallow dish combine almond flour and seasonings.

In a second dish, add tapioca flour, and in a third dish add eggs.

Dip onions into eggs, then into tapioca flour, then into almond flour mixture. (in batches)

Mashed Potatoes. My favorite food in the entire world. Ask any member of my family. I request mashed potatoes for every birthday dinner, every holiday, and pretty much any occasion that I think they would be yummy with whatever else we are eating. I have been known to just eat an entire bowl of mashed potatoes for dinner. Like I said. Favorite. Food. EVER.

So you can bet your bottom that I have perfected my own recipe for the creamiest most de-dang-licious mashed potatoes you will ever eat.

This recipe is considered “primal” because of the use of dairy, however substitutes will be listed for a dairy-free version.

Creamy Mashed PotatoesServes 2Ingredients:

4 small-medium potatoes, peeled and cut in half

6 TB butter [sub: ghee]

1/2 C sour cream [sub: coconut kefir, or coconut cream*]

2 tsp salt

1 tsp black pepper

*if you plan ahead of time, Paleo Cupboard has an awesome recipe for Paleo Sour Cream!

Directions:

Place potatoes in a large saucepan and cover with water.

Turn heat to medium-high and bring to a boil.

Boil for about 8-10 minutes, until easily pierced with a fork.

Drain potatoes and transfer to a large mixing bowl.

Add butter and sour cream, and blend with hand mixer on high until smooth.

Pregnancy and Pickles. They go hand in hand. I am absolutely addicted to my mother’s recipe. I could seriously sit down and eat this whole bowl…….somebody stop me.

I had to do a tiny bit of tweaking in order to make her recipe paleo-friendly. Still absolutely ADDICTING.

I also got to use my brand new spiral slicer that Cowboy bought me for my birthday! I love that you can just twirl away like you would spaghetti, and get a nice giant fork-full of this creamy pickled goodness.

Preggers be warned. You may end up eating the entire bowl.

Creamy Cucumber SaladIngredients:

3 cucumbers, peeled

1 sweet onion, peeled

1 C raw dairy cream (or coconut cream)

2/3 C apple cider vinegar

4 TB honey

1 tsp salt

pepper to taste

Directions:

Using a spiral slicer, slice cucumbers and onions into long noodles. ( if you do not have a spiral slicer, just cut into thin slices.)

Hey y'all! I'm Heather.
I am a yankee turned southern.
I live in Themiddleofnowhere, Georgia, where my husband and I are building our home from scratch. I take pride in doing things the good old fashioned way. My days are spent homeschooling on the homestead, creating delicious Paleo recipes with farm-fresh ingredients, and striving to please my husband and my Heavenly Father.
Healing from autoimmune disease through diet and Jesus Christ, I am here to share with you my passion for food, faith, and family

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All writing and images are original content and property of Heather Holland. Feel free to share a photo and link to a recipe from my blog. However, re-publishing a recipe (in whole or in part) is strictly forbidden. Please don't steal. Privacy Policy